anemones, burned papyrus
Maghreb
13th Century
Source: Fani, S. (2016). Literary Dimension and Life of Arabic Treatises on Ink Making. In 'Le arti del libro', pp. 123-130.
Recipe Details
Ingredients
anemones, thin bottles, liquid dung, burned papyrus, gum arabic solution, ground gall nuts, albumen, extract of chard
Preparation Steps
The anemones are placed in thin bottles and buried in liquid dung until they liquefy into a water-like substance (p. 128-129). Separately, papyrus is burned, and its residues are mixed into the anemone solution (p. 129-130). This mixture is put in the shadow to dry (p. 130). Once dry, one dirham of this substance is taken and mixed with one dirham of gum arabic solution and half a dirham of ground gall nuts (p. 130). The components are mashed with albumen (egg white) to form small balls which are then dried (p. 130). To use the ink, the dry balls are placed in an inkwell and dissolved using extract of chard (māʾ al-silq) (p. 130).
Original Recipe Text
The anemones are placed in thin bottles and buried in liquid dung until they liquefy into a water-like substance (p. 128-129). Separately, papyrus is burned, and its residues are mixed into the anemone solution (p. 129-130). This mixture is put in the shadow to dry (p. 130). Once dry, one dirham of this substance is taken and mixed with one dirham of gum arabic solution and half a dirham of ground gall nuts (p. 130). The components are mashed with albumen (egg white) to form small balls which are then dried (p. 130). To use the ink, the dry balls are placed in an inkwell and dissolved using extract of chard (māʾ al-silq) (p. 130).
Evidence
"Then deal with the papyrus and burn it then mix its burned rests with that solution... take the weight of one dirham of it one dirham of gum arabic solution and half dirham of ground gall nuts mash it with albumen."
Remarks
This recipe represents a more complex variation of the anemone ink, incorporating carbon (burned papyrus) and tannins (gall nuts). It is categorized as 'Iraqi ink' (p. 127). The use of chard extract as a solvent is specifically noted as the 'best' for this preparation (p. 130).
Scientific Analysis
Analytical Techniques
philological comparison
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
ink
BinderAcacia gum
Paper TypePapyrus
ColorRed
RegionMaghreb
Approx. Year1250
Source Information
AuthorFani, S.
Collectional-Muʿizz Ibn Bādīs al-Ṣanḥāǧī (d. 454/1061) and al-Malik al-Muẓaffar Yūsuf al-Ġassānī (d. 694/1294)
Language
N/A
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